CHOCcreative - Raw Chocolate Recipes

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Raw chocolates are incredibly easy to make and if kept in the fridge will last for at least two weeks.
The Simple Raw Chocolate recipe takes minutes to make. All you really need to do is to gently melt the raw CHOC Chick Kit ingredients in a bain marie, get CHOCCreative and experiment by adding a range of flavourings, dried fruit, nuts, alcohol (of course!), pour the liquid into moulds and cool in the fridge for between 1 and 2 hours.

The CHOC Chick Kit includes several other easy and delicous recipes, dont miss out - join our free news letter and get the latest recipes straight to your inbox.

 

Christmas and Winter Warming Recipes December 2011

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Tis the season to be jolly… and at CHOC Chick we are finally gearing up for the holidays! So to help us get into the festive mood, we have lots of CHOCalicious raw chocolate recipes to share from gorgeous dried mangos and apricots dipped in raw chocolates (make CHOCtastic Christmas presents!) to divine orange spice raw chocolates and heart-warming mulled hot chocolate to keep us warm and cosy on these long winter nights, oh and we’ve also thrown in a cheeky CHOCtini recipe as well. Hope you enjoy...fa la la la la la la la!

It just so happens that December 5th is International Boy George Day and as he’s one of our favourite artists, who also happens to be a raw foodie, we just had to create a special recipe for him. So what could be better than gorgeously fruity dried mangos and apricots dipped in luscious raw chocolate? Here’s to you Mr. Boy George!

 

 

 

Gorgeous Dried Mangos and Apricots Dipped in Raw Chocolate

To make them you will need:

• 50g CHOC Chick Raw Cacao Butter
• 3-4 heaped tbsp CHOC Chick Raw Cacao Powder
• 2-3 tbsp Sweet Freedom or Agave syrup
• 100g Dried Mango
• 75g Soft Dried Apricots

 

 

 

The Method:

Gently melt the raw cacao butter over a bain marie (bowl over a pan of water on a low heat). When the butter has completely melted whisk in the raw cacao powder and Sweet Freedom. The raw chocolate mix should be fairly thick so it coats the mango and apricot pieces nicely. 

If the mix is too runny simply add a little more cacao powder and Sweet Freedom to taste.
Remove from heat and dip the pieces of dried fruit in the chocolate mix. Put some cling-film over a plate and place each dipped piece onto the cling film. Leave to set for half an hour in the fridge (not the freezer!) and enjoy!

 

 

 

 

CHOCtastic Christmas Presents!

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Dried fruit dipped in raw chocolate

Pieces of dried fruit dipped in raw chocolate make CHOCtastic gifts, especially for Christmas and our CHOC Chick Master Kit includes lovely gift bags and stickers or you can buy some gift bags here and share the raw chocolate love!

 

 

 

 

 

 

 

 

Orange Spice Raw Chocolates

This is one of my favourite raw chocolate flavours and I particularly love it at this time of year when the sun is a little lower in the sky, there’s a chill nip in the air, and the first few golden leaves are making their appearance. In these chocolates summer citrus is mellowed by sweet, warm cinnamon with spicy ginger just biting beneath the surface. They are cosy, comforting and perfect for the long winter evenings. A plate of orange spice chocolates, a boozy CHOC Shot with XFactor and/or Strictly and your weekend nights are sorted! 

To make them you will need:

• 50 gms CHOC Chick Raw Cacao Butter
• 40 gms  CHOC Chick Raw Cacao Powder
• 1 tbsp  Sweet Freedom (or more if you prefer sweeter chocs)
• 1/8 teasp Orange Oil*
• 3/4 teasp Cinnamon
• 1/4 teasp Ginger

 *It’s difficult to give exact quantities of Orange Oil as they all differ in strength. I have tried Dr Oetker’s Orange Extract and used about 1/8 teasp / 16 drops. I also got lovely Orange Oil from Lakeland which was much stronger and only about 6 drops were needed.  (If I have spare dropper bottles I like to decant my flavourings into them as it’s much easier to “drop out” small quantities than faff around with tiny measuring spoons!)

The method:
Chop the cacao butter into small chunks and place in a bowl with the Sweet Freedom. Melt gently over a bain marie.

When the butter has completely melted whisk in the cacao powder and flavourings - the most important thing is to keep tasting and make adjustments until you get your preferred flavour.

Pour into moulds or containers and leave to set in the fridge or freezer.

Brought to you with love by CHOC Chick Brenda X

Heart Warming Mulled Hot Chocolate

This delicious mulled hot chocolate recipe is perfect for any Christmas party (who needs mulled wine when you can have chocolate?) or simply to warm yourself on a cold and frosty night.

Quantities will depend on how much hot chocolate you would like to make, whether it’s simply a cup of hot mulled chocolate or a big pot full, the quantities are essentially 1tbsp raw cacao powder and 1-2tsp Sweet Freedom per cup of hot milk. We love experimenting, adding a dash of cinnamon, chilli powder, splash of rum, brandy and/or cognac so experiment with the proportions until you have the right taste for you.

Here is our favourite Mulled Hot Chocolate combination

• 1ltr/4 cups organic full fat milk (substitute with rice milk or soya milk for a dairy free version)
• 6 tbsp CHOC Chick Raw Cacao Powder
• 4-6 tbsp  Sweet Freedom or Agave (to taste)
• 2 cinnamon sticks or 3tsp ground cinnamon
• 1-2 tsp grated nutmeg (to taste)
• 2-3 whole cloves or 1-2 tsp ground cloves
• 2tsp vanilla extract
• 4-6 capfuls of Rum, Brandy and or Cognac (to taste!)
• 4 tbsp double cream (optional but very much recommended!)

Heat the milk gently in a heavy pan together with the cinnamon sticks, nutmeg, cloves and vanilla. Maintain a low heat and add the raw cacao powder, Sweet Freedom and alcohol (rum, brandy, Cognac or all 3!) mixing well with a metal balloon whisk. Taste to ensure you have the right combination of flavours, top up on any of the ingredients to taste and add the double cream mixing it in well or simply top with whipped cream. Leave on a very low heat (do not boil away the alcohol!) and enjoy!

 

And Finally, our absolute favourite… Cheeky Chocolate Martini (CHOCtini)!

This chocolate cocktail is super easy, all you need is a cocktail shaker, a bit of ice and if you don’t have hazelnut liqueur like Frangelico, you can substitute with Baileys (you can also add a teaspoon of coffee for an espresso CHOCtini).

 

Ingredients
* 1 shot Frangelico or Baileys
* 2 shots Vodka
* 1 tsp CHOC Chick Raw Cacao Powder
* 1-2 tsp Sweet Freedom or honey or Agave Syrup
* ½ tsp Drops of Vanilla Essence (optional)

*Served in a long-stemmed martini glass

Instructions:
Chill your glass with crushed ice. Dissolve the raw cacao powder with a little warm water and mix in the Sweet Freedom/agave. For an extra kick, add a tsp of coffee with the cacao powder for an espresso CHOCTini.

Add all ingredients into your cocktail shaker and shake for 20 seconds.
Tip ice out of glass, pour in your cocktail and enjoy!